BBQ Chicken & Cheesy Potato Power Bowl
A delicious and satisfying meal combining BBQ chicken, creamy cheesy potatoes, and fresh greens, perfect for family gatherings or meal prep.
Ingrédients
For the BBQ Chicken
- 2 cups cooked shredded chicken Rotisserie chicken is a great shortcut
- 1 cup your favorite BBQ sauce
- 1 tablespoon brown sugar Optional, for caramelization
- 1 tablespoon butter
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
For the Potatoes
- 2 cups baby potatoes Or small whole potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 1 tablespoon butter Optional, after frying for added shine
For the Cheesy Sauce
- 1 cup shredded cheddar cheese
- ½ cup milk or cream
- 1 tablespoon butter
- 1 tablespoon flour
- Salt & pepper to taste
For the Bowl Assembly
- 2 cups lettuce Chopped romaine or mixed greens
- 1 cup shredded cabbage Or coleslaw mix
- ½ red onion thinly sliced
- ½ cup cucumber slices
- ½ cup diced red onion For topping
- Fresh chives or green onions
- Extra cheese for garnish
- Extra BBQ sauce for drizzling
Instructions
Preparation
- Start by gathering all your ingredients. Chop fresh vegetables and measure out your spices.
Cooking the Base
- In a skillet over medium heat, melt 1 tablespoon of butter. Add the shredded chicken, BBQ sauce, brown sugar, smoked paprika, and garlic powder. Stir well and allow it to cook for about 5–7 minutes until hot and bubbly.
Preparing Potatoes
- While the chicken simmers, take your baby potatoes. If air-frying, toss them with olive oil, salt, pepper, and paprika, then place them in the air fryer at 400°F (200°C) for 16–20 minutes. If boiling, cook them for about 10 minutes until slightly tender, then fry them in olive oil until golden and crispy, adding butter at the end for extra shine.
Making the Cheesy Sauce
- In a small pot over medium heat, melt 1 tablespoon of butter. Sprinkle in 1 tablespoon of flour, whisking for about 30 seconds until golden. Gradually pour in milk or cream, whisking until smooth. Stir in shredded cheddar cheese and cook until melted, making sure to season with salt and pepper to taste.
Layering the Bowl
- In a large bowl, start building your BBQ Chicken & Cheesy Potato Power Bowl. Begin with a base of chopped lettuce, then add a layer of shredded cabbage.
Adding BBQ Chicken
- Form a mound with the saucy BBQ chicken in the center of the bowl.
Incorporating Crispy Potatoes
- Place the crispy, golden baby potatoes around the edges of the bowl.
Fresh Veggie Garnish
- Sprinkle in cucumber slices and thin red onion rings.
Pouring Cheese Sauce
- Drizzle the hot, cheesy sauce directly over the BBQ chicken.
Final Garnishes
- Finish off with a sprinkle of fresh chives or green onions, extra cheese, and a drizzle of BBQ sauce.
Notes
To store leftovers, cool to room temperature and transfer to an airtight container. This dish can be stored in the refrigerator for up to 3-4 days. Consider freezing the components separately, with fresh veggies added when serving. When reheating, warm gently to maintain texture.